I’ve been using this recipe for Blueberry Scones for quite some time and they’re absolutely delicious.
They've always been served with creamy butter until the I discovered Crème Fraiche during a special Mother’s Day Tea last year.
Reluctant to try it at first since its resemblance to sour cream held me back, I was encouraged to at least give it a chance.
Suffice it to say there was no left over Crème Fraiche at the end of our tea.
Since then I've been searching for a Crème Fraiche recipe as it’s not the easiest product to find at the supermarket and a little on the expensive side.
I’ve tried a couple of recipes which were fairly good but yielded a large quantity, too much unless the plan is to host a rather large tea party.
The addition of sour cream in these recipes wasn't the taste I was looking for so the search continued .
Recently I tried a new recipe. The addition of yogurt instead of sour cream made all the difference for me and discovered that using vanilla yogurt instead of plain resulted in a perfect balance of flavour.
The best thing about this recipe is that you can make as much or as little as you want since it works on a three to one ratio.
On second thought, the best thing about this recipe is that I will never put butter on my Blueberry Scones again!
2 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon grated lemon peel
¼ cup butter
1/3 cup milk
2 eggs, beaten
1 cup fresh blueberries
Icing sugar (for dusting tops)
- In a large bowl sift together flour, sugar, baking powder and salt.
- Add lemon zest then with a pastry blender cut in butter unto it resembles coarse crumbs.
- Beat eggs lightly with milk.
- Add milk, eggs and blueberries to flour mixture all at once stirring with a fork until dough comes away from the side of the bowl.
- On a lightly floured surface knead dough 5 to 6 times until smooth.
- Roll dough to 1 inch thickness and using a 2 inch biscuit cutter, cut out scones.
- Place 2 inches apart on a greased or parchment lined baking sheet.
- Bake in a preheated 400 degree F. oven for 12 to 15 minutes or until lightly browned.
- Cool on wire rack. Lightly dust with icing sugar.
- Makes 12 to 15 scones
To make ½ cup (125 ml)
6 tablespoons whipping cream
2 tablespoons yogurt, plain or vanilla (with active culture)
In a small glass jar or container stir whipping cream and yogurt together, cover.
Let sit in a warm place for 12 hours then refrigerate.
Notes, Tips and Suggestions
- Use only fresh blueberries as frozen add too much moisture to the dough.
- Raspberries or cranberries can be substituted for the blueberries.
- After cutting out scones, place scraps one on top of the other, pat down with hand, roll again to 1 inch thickness and cut out more scones. Repeat until all of the dough is used up.
- The original recipe for Creme Fraiche made a softer consistency spread. Preferring a much thicker consistency I tried whipping the cream until thick before stirring in the yogurt. Perfect results.